Publisher Photo
Publisher Photo
Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy four-ingredient berry and citrus spread. "It's great on toast or bagels," notes the Delano, Minnesota reader.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. + cooling

Ingredients

  • 1/2 cup whole-berry cranberry sauce
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon almond extract
  • 1/2 cup butter, softened

Directions

In a small saucepan, combine cranberry sauce and orange peel; cook and stir until blended. Remove from the heat; stir in extract. Cool.
Spoon cranberry mixture over butter. Yield: 1 cup.
Originally published as Cranberry Butter in Quick Cooking November/December 2003, p47

Nutritional Facts

1 tablespoon: 57 calories, 5g fat (3g saturated fat), 13mg cholesterol, 52mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

  • 1/2 cup whole-berry cranberry sauce
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon almond extract
  • 1/2 cup butter, softened
  1. In a small saucepan, combine cranberry sauce and orange peel; cook and stir until blended. Remove from the heat; stir in extract. Cool.
  2. Spoon cranberry mixture over butter. Yield: 1 cup.
Originally published as Cranberry Butter in Quick Cooking November/December 2003, p47

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